Chicken Tortilla Soup Crispy Strips (Printable Version)
A flavorful blend of chicken, vegetables, and spices finished with crispy tortilla strips for added crunch.
# What You Need:
→ Soup
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 jalapeño, seeded and diced
05 - 1 red bell pepper, diced
06 - 1 teaspoon ground cumin
07 - 1 teaspoon chili powder
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon dried oregano
10 - 1 teaspoon salt, adjust to taste
11 - 1/2 teaspoon freshly ground black pepper
12 - 1 (14.5-ounce) can diced tomatoes
13 - 4 cups low-sodium chicken broth
14 - 2 cups cooked shredded chicken (rotisserie or poached)
15 - 1 (15-ounce) can black beans, drained and rinsed
16 - 1 cup frozen corn kernels
17 - 2 tablespoons fresh lime juice
18 - 1/4 cup fresh cilantro, chopped
→ Crispy Tortilla Strips
19 - 6 small corn tortillas, cut into thin strips
20 - 2 tablespoons vegetable oil
21 - 1/4 teaspoon sea salt
→ Optional Garnishes
22 - Sliced avocado
23 - Sour cream or Greek yogurt
24 - Shredded cheddar or Monterey Jack cheese
25 - Additional chopped cilantro
26 - Lime wedges
# How-To:
01 - Preheat oven to 400°F. Toss tortilla strips with vegetable oil and spread evenly on a baking sheet. Bake for 8 to 10 minutes, stirring once, until golden and crisp. Sprinkle with sea salt and set aside.
02 - Heat olive oil in a large pot over medium heat. Add diced onion, minced garlic, and jalapeño. Cook for 3 to 4 minutes until softened.
03 - Incorporate diced red bell pepper, ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper. Cook for 2 minutes, stirring frequently to release the spices’ aromas.
04 - Stir in diced tomatoes and chicken broth. Bring to a gentle simmer.
05 - Add shredded chicken, black beans, and frozen corn kernels. Simmer uncovered for 15 minutes, stirring occasionally.
06 - Stir in fresh lime juice and chopped cilantro. Adjust seasoning to taste.
07 - Ladle soup into bowls. Top each serving with crispy tortilla strips and desired garnishes such as avocado, sour cream, cheese, chopped cilantro, and lime wedges.
# Expert Tips:
01 -
- It comes together in under an hour, which means you can actually make it on a weeknight without losing your mind.
- The crispy tortilla strips give you that textural contrast that makes every spoonful feel intentional and satisfying.
- It's endlessly customizable, so you can make it as mild or as fiery as your mood demands.
02 -
- Don't skip toasting the spices in the hot oil; this is what separates a flat soup from one that tastes like it took all day to make.
- Add the lime juice and cilantro at the very end so they don't lose their brightness and freshness during the simmer.
- The tortilla strips must be eaten immediately after ladling, or they'll soften from the steam and lose their appeal.
03 -
- Rotisserie chicken saves you time, but if you have leftover poached chicken or even shredded turkey, this soup welcomes it without complaint.
- Warm your bowls before ladling soup into them so the temperature stays perfect from first spoonful to last.